CHEF PRIMERA
BarENES

Mooncake

Sweet & Morning · East Asian

5 ingredients · 120 minutes · 12 servings

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103kcal2.2g protein4.7g fat12.7g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.

Contains gluten, egg · sometimes contains dairy, peanut, tree nut, sesame, soy, shellfish, fish — check the label

Restrictions

Containsgluten · eggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labeldairy (golden syrup, lotus seed paste) · peanut (golden syrup, lotus seed paste) · tree nut (golden syrup, lotus seed paste) · sesame (golden syrup, lotus seed paste) · soy (golden syrup, lotus seed paste) · shellfish (golden syrup, lotus seed paste) · fish (golden syrup, lotus seed paste)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets
Vegetarian · checkPescatarian · checkNo pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:
140 ggolden syrup
50 gneutral oil
200 gflour
600 glotus seed paste
1 unitegg

Steps

  1. mix5 min
    soft smooth dough
    Mix golden syrup and oil, then fold in flour until a soft smooth dough forms. Avoid adding excess flour to eliminate stickiness; the thin pastry needs to remain pliable enough to stretch around a large filling.
  2. rest30 min
    covered
    Rest the dough covered so the flour hydrates and the texture relaxes. This makes thin wrapping less prone to cracking and allows the dough to conform to mold details.
  3. prep20 min
    thin even pastry around filling
    Divide lotus paste and dough into consistent portions, flatten each dough piece and carefully wrap it around a larger ball of filling. Work the pastry upward evenly so no thick base or exposed filling remains.
  4. prep10 min
    mold pattern sharply impressed
    Dust the filled balls very lightly with flour and press firmly into a mooncake mold, then release onto a lined tray. Too much dusting flour blurs the embossed pattern and dries the surface.
  5. bake8 min
    190 C / 375 F, shape set
    Bake briefly first to set the pastry surface and embossed design. Applying egg wash to raw soft dough can pool in the pattern and erase fine details.
  6. top2 min
    very thin egg wash
    Cool for a few minutes and brush the raised surface with an extremely thin layer of beaten egg. Wipe excess from the brush first; heavy egg wash fills the decorative grooves.
  7. bake12 min
    deep golden and glossy
    Return to the oven until evenly golden, then cool completely. The crust softens and becomes more cohesive after resting, so texture on the first hot day is not the final mooncake texture.